The Home Grown Farm

The Home Grown Recipes

Roasted Spring Veggie Salad with Sweet Garlic Dressing

INGREDIENTS

Dressing Ingredients:

1 head garlic

1 TBS extra virgin olive oil

salt and pepper

splash of agave nectar

1 TBS lemon juice

3 TBS extra virgin olive oil

Salad Ingredients:

1 bunch carrots

1 bunch beets

1 bunch Swiss chard

1/3 c pepitas (pumpkin seeds)

extra virgin olive oil

salt and pepper

Dressing Directions:

  1. Put 1 tablespoon olive oil, head of garlic, salt, pepper, and a splash of agave in a sauté pan and cook over medium heat till the garlic is lightly toasted.
  2. Combine roasted garlic, lemon juice, and 3 tablespoons of olive oil in a food processor and blend.  Adjust seasoning to taste.

 

Salad Directions:

  1. Blanche carrots and beets in salted water by boiling till they are fork tender.  Once blanched, remove from water and set on towels to cool.
  2. Slice carrots in half and quarter the beets.  Place sliced veg in a bowl and drizzle with olive oil then sprinkle salt and pepper on top and mix with hands to coat.
  3. Place veg on warm grill and cook till char marks appear.
  4. Meanwhile, clean the Swiss chard then pat dry and lightly drizzle with olive oil.  Grill for 10-15 seconds per side.
  5. Plate with chard on the bottom and veggies on top of the chard then top with pepitas and drizzle with dressing.